Sweet Meatball Soup

Meatballs

• 1/2 227 lbs g ground beef or ground lamb
• 1/2 2.4645 tsp mL garlic minced
• 1 14.787 tbsp mL onion finely chopped
• 3/4 3.69675 tsp mL rosemary
• 3/4 3.69675 tsp mL basil
• 1/8 0.616125 tsp mL sea salt
• 1/8 0.616125 tsp mL ground black pepper
• 2 29.574 tbsp mL coconut oil
• 1/4 60 cups mL bone broth or water

Soup

• 1 spaghetti squash
• 1 14.787 tbsp mL coconut oil
• 2 sweet onion roughly chopped
• 2 2 cloves garlic peeled and smashed
• 9 9 stalks asparagus cut into bite-sized segments
• 1 cinnamon sticks
• 6 1440 cups mL bone broth
• 12 meatballs uncooked
• 1/8 0.616125 tsp mL cloves ground
• 1/4 1.23225 tsp mL ginger ground
• 1 4.929 tsp mL gluten-free fish sauce

Meatballs

1. Put meat, garlic, onions and spices in large mixing bowl.
2. Using your hands, mash ingredients together to incorporate spices well into meat.
3. Form meat into 12 meatballs.

Soup

1. Cut spaghetti squash in half down the middle. Scoop out the seeds and discard.
2. Heat coconut oil over medium heat and sauté onions, about 3-4 minutes.
3. Add garlic cloves. Cook 2-3 more minutes until onions begin to brown, then add to bottom of slow cooker.
4. Place spaghetti squash halves face down on top of onions. Scatter asparagus around squash. 
5. Add cinnamon stick, spices, fish sauce, and broth. Stir together to incorporate spices.  
6. Place uncooked meatballs in slow cooker fully and partially submerged in broth.  
7. Cook on high in slow cooker for 5 hours until meatballs are cooked through. 
8. Discard cinnamon stick. Remove squash from soup to let cool a bit before spooning squash out from skin. Stir squash into soup and serve hot.